Pork Cracklin’ Breakfast Scramble is simple scrambled eggs with pork rinds and chives and has a deep south flavor.
Pork Cracklin’ Breakfast Scramble
By Sue Lau | Palatable Pastime
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Pork Cracklin’ Breakfast Scramble is my recipe of the day with the blogging group Sunday Funday. We group up on Sundays to share recipes on a common topic. This week we are sharing recipes for Thanksgiving Breakfasts.
Print Recipe
The recipe below is a usual type of breakfast for me and goes pretty quick. Adding pork cracklins’ (pork rinds or chicharrones) along with herbs to eggs really makes the flavor stand out.
I round out the plate with some goetta and toast. You can use sausage or whatever you like if you don’t want or can’t get goetta.
Of course coffee, or maybe tea. Kids might like juice or milk.
All quick and easy to get breakfast out of the way so you can get to work on the big meal.
Sunday Funday
Thanksgiving Breakfasts
- Mayuri’s Jikoni: Bread Egg Kottu
- A Day in the Life on the Farm: Chocolate Banana Cranberry Smoothie
- Amy’s Cooking Adventures: Donut Hole Turkeys
- Cook with Renu: Open-Faced Celery Avocado Sandwich
- Palatable Pastime : Pork Cracklin’ Breakfast Scramble
- Sneha’s Recipe: Sabudana & Potato Khichdi
Pork Cracklin’ Breakfast Scramble
(Pictured with pan-fried goetta, toast with ginger-fig jam,
and what’s left of my coffee by the time I got to the photo table)
Coffee is a morning *must* around here.
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Pork Cracklin’ Breakfast Scramble
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Pork Cracklin' Breakfast Scramble
Equipment
- 1 skillet
Ingredients
- 3 large eggs
- pinch salt
- pinch black pepper
- 1 tablespoon dried chives
- 1 tablespoon milk or cream
- 1/4 cup pork cracklins’ fried out pork skin
Instructions
- Lightly whisk eggs in a bowl and stir in the chives, milk, salt and pepper.
- Heat a small skillet and cook the cracklings until they are hot and crisp.
- Stir the eggs into the skillet, and cook over low heat until softly set, stirring gently.
Notes
Nutrition
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I’ve never had pork cracklin’ but it sounds amazing!
It’s like the pork rinds, using the more dense type rather than the puffy ones.
Interesting use of Pork cracklins here, which will add so much taste to the scramble
I had to look up Goetta and I have no idea where I would buy cracklin around here. I’m sure it’s available somewhere.
Check at the meat counter for the best ones. Other than that, use bagged pork rinds but avoid the big puffy cheeto types. Butcher shops are a great place to look. As per the goetta, you need to come visit! <3